1. Pat pork dry with paper towels and season with salt and pepper. Heat oil in a large saucepan or Dutch oven over medium-high until shimmering. Add pork and cook, stirring occasionally, until evenly browned and cooked through, 6 to 8 minutes; transfer to a plate.
2. Add celery, garlic, and green onions to pot and cook, stirring frequently, until just softened, about 5 minutes. Stir in stock, sweet potatoes, tomatoes, and beans and bring to a simmer. Cook, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until sweet potatoes are tender, about 15 minutes.
3. Return pork and any accumulated juices to pot and simmer 5 more minutes, then season with salt and pepper to taste. Divide chili among bowls and sprinkle with more green onions before serving.
Source: Hannaford fresh Magazine, December 2021